Powder Flavours

 

They are obtained by two main operations: atomizing and absorption. The atomizing, or spry-drying, consists in the preparation of an acqueous suspension or slurry (maltodextrin, Arabic rubber and aromatic part) that is sprayed from the nozzle of a rotary turbine in a room with warm air circulation. The evaporation releases solid particles made of the support englobing the aromatic part inserted in the slurry The absorption consists in the dispersion of a liquid aroma into a mixture of solid supports until a dry and homogenous powder is obtained.